Roasted Potato Leek Soup
"Get this all-star, easy-to-follow Roasted Potato Leek Soup recipe from Ina Garten..."
INGREDIENTS
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2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
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4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
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1/4 cup good olive oil
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Kosher salt and freshly ground black pepper
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3 cups baby arugula, lightly packed
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1/2 cup dry white wine, plus extra for serving
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6 to 7 cups chicken stock, preferably homemade
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3/4 cup heavy cream
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8 ounces creme fraiche
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1/4 cup freshly grated Parmesan, plus extra for garnish
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Crispy Shallots, recipe follows, optional
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1 1/2 cups olive oil or vegetable oil
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3 tablespoons unsalted butter
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5 to 6 shallots, peeled and sliced into thin rings
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